Corn Chowder - Mexican Spicy

By á-47

Ingredients

• 1 tablespoon olive oil
• 1 1/2 cups chopped onions (2 medium)
• 4 medium poblano chiles, seeded, chopped
• 3 cloves garlic, finely chopped
• 1 jalapeño chile, finely chopped
• 4 1/2 cups Progresso™ chicken broth (from two 32-oz cartons)
• 2 large russet or Idaho baking potatoes, peeled, cut into 1/2-inch cubes
• 3 teaspoons ground ancho chile pepper
• 1 1/2 teaspoons salt
• 1 tablespoon Gold Medal™ all-purpose flour
• 2 tablespoons water
• 1 bag (12 oz) Green Giant™ Steamers™ Niblets™ frozen corn, thawed
• 1 cup whipping cream
• 2 slices bacon, crisply cooked, crumbled, if desired
• Chopped fresh cilantro, if desired

Details

Servings 1
Cooking time 50mins
Adapted from greengiant.com

Preparation

Step 1

1
In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions and poblano chiles in oil 5 to 7 minutes, stirring occasionally, until tender. Add garlic and jalapeño chile; cook and stir 1 minute. Stir in broth, potatoes, ancho chile pepper and salt. Heat to boiling; reduce heat to medium-low. Cover; cook 15 to 17 minutes or until potatoes are tender.

2
In small bowl, stir together flour and water with whisk. Stir flour mixture into potato mixture with whisk. Stir in corn and whipping cream. Heat to boiling; reduce heat. Cook uncovered 5 minutes or until thoroughly heated. Using potato masher, partially mash potatoes until chowder is slightly thickened. Top individual servings with bacon and cilantro.